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French Croissant filled with strawberry gum and vanilla custard

    Everybody loves a good French croissant - the viennoiserie is not only flaky but buttery. But this isn’t your ordinary croissant because we’ve added the classic eucalyptus tang of Strawberry Gum to not only make this croissant uniquely Australian but also irresistibly delicious. You should try it



      Prep Time

      15 min

      Total Time

      15 min

      Serving Size



      Pastry Cream

      1. 500ml whole milk

      2. 150g granulated sugar

      3. 3 eggs

      4. 1 egg yolk

      5. 30g all purpose flour

      6. 30g of cornstarch

      7. 1 tbsp of salt

      8. 5g strawberry gum


      3 sheets of puff pastry

      1 egg + 1 tsp water, for egg wash


      5g Strawberry Gum powder

      Powdered sugar


      Pastry Cream

      1. Whisk eggs and sugar together in a large bowl until pale yellow. Add flour, salt and cornstarch whisking to combine.
      2. Warm milk in a saucepan over medium low heat allowing steam to rise but being careful not to simmer or boil it
      3. Gradually add the hot milk to your egg batter, in steady batches whisking thoroughly after every addition
      4. Clean your saucepan and pour the batter to cook over medium low heat. Keep whisking until it thickens into a pudding consistency.
      5. Remove the saucepan from the heat, and whisk the vanilla custard in.
      6. Transfer the paste to a clean bowl, cover with plastic wrap (directly onto the cream) and refrigerate to chill. This takes a couple of hours.


      1. Line a baking sheet with silicon mat onto preheated oven at 400 °F
      2. Unroll the puff pastry sheet and divide each into the desired number of squares. 
      3. Using a fork piece the pastry squares being careful not to pierce the borders
      4. Brush your egg wash onto the borders (that you left unpierced)
      5. Bake until the edges turn golden brown
      6. Refrigerate the unbaked squares 
      7. Once you’re done baking, allow the squares to cool
      8. Once completely cool, add 2 tablespoons of pastry cream on each pastry square. Dust with powdered sugar and strawberry gum powder
      9. Serve or refrigerate until ready to serve

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